ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES
An easy, delicious recipe for rice pilaf with saffron and Moroccan spices. Offer it as a side, vegetarian entrée or as a bed for meat or poultry.
Provided by Christine Benlafquih
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In a sauce pan, heat the stock almost to boiling and hold warm.
- Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
- While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
- Enjoy.
Nutrition Facts : Calories 388 kcal, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 4 to 6 as a side, UnsaturatedFat 0 g
SAFFRON RICE PILAF
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.
Provided by Melissa Roberts
Categories Onion Side Fry Vegetarian Dried Fruit Almond Saffron Kosher Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soften saffron in hot water (2 tablespoons) in a small bowl.
- Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
- While rice stands, stir almonds and currants into bowl with onion.
- Fluff rice with a fork and serve with almond mixture spooned on top.
SAFFRON RICE PILAF
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
SAFFRON ALMOND RICE
I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.
Provided by Annacia
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
- Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
- Simmer for 15 minutes on low heat.
- Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!
Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2
SAFFRON RICE PILAF
I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.
Provided by WaterMelon
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and drain the rice.
- Melt butter in skillet over low heat.
- Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
- Add rice and mix well.
- Transfer mixture into a rice cooker.
- Add in raisins and tomatoes.
- Add enough stock to come up to about half inch above the rice.
- Add salt to taste.
- Cook rice thoroughly.
- Add saffron to heated milk.
- Drizzle the mixture over cooked rice.
- Stir and let sit a few minutes for the rice to absorb the flavor and color.
- Serve hot with curry.
SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS
I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.
Provided by Battle in Seattle
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
- Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
- Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
- Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
- Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
- P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.
APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
MOROCCAN RICE PILAF WITH SAFFRON
This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15
ALMOND RICE PILAF
This tasty rice pilaf dish features slivered almonds. Cooking rice via the pilaf method brings out nutty, toasty flavors, and it's less sticky, too.
Provided by Danilo Alfaro
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.
- When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.
- Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.
- Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.
- Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.
- Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.
Nutrition Facts : Calories 212 kcal, Carbohydrate 18 g, Cholesterol 18 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 255 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g
RICE PILAF WITH ALMONDS AND RAISINS
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.
Provided by Madhur Jaffrey
Categories Raisin Almond Potluck
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
SAFFRON ALMOND RICE PILAF
An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.
Provided by Shelby Law Ruttan
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
- Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
- Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
- Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.
Nutrition Facts : Calories 414 kcal, Carbohydrate 57 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1371 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
RICE COOKER SAFFRON RICE
This rice is fantastic! I serve it w/ any delicately flavored meat or fish. Although saffron is expensive, it lasts forever since a little goes a long way. I'm talking, about 5 threads to season the entire pot.
Provided by Heather McDaniel
Categories Rice Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. Pour rice and onion into rice cooker. Stir to coat with butter.
- 2. Pour in chicken stock, saffron threads, salt and pepper. Stir to mix thoroughly. Cook until timer goes off and rice is soft, about 20-30 minutes.
- 3. Top w/ parmesan, fluff with fork and serve.
SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
SAFFRON ALMOND RICE PILAF
Categories Rice Side Quick & Easy Almond Saffron Fall Boil Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
- Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
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